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Friday, 30 August 2013

I'm always making bean salads, not only are they extremely quick and easy to assemble, they're also full of plant protein and add fibre, B vitamins, iron, folate, potassium, magnesium as well as health promoting phytonutrients to the meal.

It's so easy and quick to make your own salad dressings. I'm sharing a very basic dressing which I use for most of my salads. I add other ingredients to it depending on the particular salad. You may notice that I haven't used vinegar - that's because my husband can't tolerate vinegar of any sort but I've included other options below.

Tuesday, 27 August 2013

A few weeks ago I stumbled across a wonderful new blog called Coconut and Berries. The tempting and tasty vegan recipes on this site are all created by Emma, a student in the UK! I felt both surprised and honoured when she recently nominated me for The Versatile Blogger Award, thank you so much Emma, you made my day!

Sunday, 18 August 2013

I was so very excited to be given the opportunity to review the new cookbook written to mark the 20 year anniversary of Sainsbury's Magazine but I never imagined it would be so enlightening. The striking close-up full page photographs of each recipe most definitely help to make it one of the most beautiful cookery books I have ever seen.

I stopped picking the mint from the garden a couple of years ago because whenever I glanced out of the window the local black tomcat was sitting on it. Moving it into a pot didn't help but this year, I've had a plentiful supply from my Mother's garden and we're loving the wonderful fragrance in the kitchen.

Wednesday, 14 August 2013

Cranachan is a traditional Scottish dessert originally made with Crowdie (a type of cream cheese), toasted oatmeal, honey and whiskey. Raspberries were added in the Summer months as they became available. These days it tends to be made with cream and has become quite a luxurious dessert.

Thursday, 1 August 2013

Years ago, my favourite way to eat cauliflower was smothering it in cheese sauce. It wasn't until I started cooking for a grain free diet that I realised how versatile this simple, much loved vegetable is. Used to replace starchy vegetables and grains, it can add so much nutritionally to the diet which, considering its colour, is unusual. This is one white food you can definitely enjoy eating regularly.

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